Carrot Soup

carrot soup

Our life is frittered away by detail… Simplify, simplify, simplify! … Simplicity of life and elevation of purpose.

– Henry David Thoreau, Walden

That’s right. I’m busting out the Thoreau to talk about soup.

Let the ladle lead the man, says me. And this soup is a fine place to wind up.

This is soup eighteen. There has been chowder and stew. Bisque and broth. Pistou and roux. We’ve walked the land, swum the seas, tilled the earth. And since were trippin’ litty this evening, there’s miles to go before we sleep.

So here it is. Sometimes simple wins. Man, this is good soup.

Adapted from the first edition of the venerable Moosewood Cookbook, I give you the carrot.

INGREDIENTS

2 pounds carrots, peeled and chopped

4 cups vegetable broth

1 1/2 teaspoon salt

2 russet potatoes, chopped

3 tablespoons butter

2 onions, chopped

2 cloves garlic, minced

1/3 cup chopped cashews

1 cup whole milk

1 tsp grated ginger

DIRECTIONS

In medium pot, bring carrots, salt, potato to boil in broth. Cover and simmer 15 minutes.

Saute onion, garlic, and cashews in butter until onions are translucent.

Add saute to soup and puree with immersion blender.

Whisk in milk and serve.

Originally: Carrot Soup

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